Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a gla
Sure it'd be easier and cheap to just buy new soda and powder but I'm curious. I had a jar of either baking soda or powder. The marker with which I'd labeled
Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd
I have been fascinated with taking byproducts of a fresh coconut, and this time I got this sweet and very sour paste from boiling down coconut "whey" First, le
I am going to braise 22 pounds of brisket for 6-8 hours at 225°. What temperature should the brisket be internally before I pull out to cool? I have been to
While I was reading the ingredients list of a supermarket-bought bread (in the Netherlands) the other day, one of them caught my eye: acerola powder. I know ace
I am new to this community and I have a question in mind. Spices like garlic , cinnamon etc after drying lose the volatile oil content in them. [HERE, HERE] T
I have a set of silvered cutlery with which i often eat. I recently heard that the handles of a lot of older silvered cutlery is filled with lead or they are e
I accidentally stumbled upon this 'trick' a week ago when I forgot about a baguette that I bought for a party and never used. It was half-covered (loosely) by a
Many people prefer certain dishes and drinks to be hot (or cold). I can understand the impact it has on mouthfeel for some foods (cold pizza has a very differe
Eggs are commonly used as a binder in meatballs and other foods. If separated, is one part of the egg a stronger binder: Is the white a stronger binder than
Is it possible to have a balanced (healthy) diet if one only cooks once a week? I am talking about batch cooking, not eating lots of costly pre-made foods. &r
I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but
Take for example a custard. I recall reading somewhere, probably on the internet, that heating it to 70C will kill all the bacteria in it for sure. I also recal
This is purely observation based. Any time I have cooking something on the stove, if I change intensity in any direction - reducing or increasing the heat, it s
There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which
What is the effect of adding salt to the water when cooking pasta?
I have an electric hot pot that would be good for deep frying as it automatically controls heat. However, the pot itself is more of a pan - shallow and wide. I
I was told by a chef who trained me to make certain dishes, as well as certain baked goods that when using milk, the "healthier" option is to use whole milk ove
I was reading a question and in it, burnt garlic was a topic in which the answerer said that burnt (very brown, not black) garlic is bitter. They went on furthe